Recipe from How to Cook Everything.
Chard with Orange and Shallots
Makes: 4 servings
Time: 25 minutes
A perfect winter dish, this warm salad has vibrant color and tangy sweet-sour flavor. The skin of the orange or tangerine becomes almost candied and provides a nice chew, but if you’d rather not eat it, simply peel before chopping.
Other vegetables you can use: any chard, bok choy, kale, or any cabbage. For the citrus, use kumquats (quartered) if available.
1 pound chard, washed and trimmed
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
2 tablespoons sugar
1 small orange or tangerine, seeded and coarsely chopped
2 tablespoons sherry vinegar
Salt and freshly ground black pepper
1. Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems (on the diagonal if you like); keep the leaves and stems separate.
2. Put the oil in a large skillet with a lid over medium heat. Add the shallots and sugar and cook for a minute, then stir in the orange or tangerine bits and reduce the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.
3. Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper and serve immediately or within an hour or two at room temperature.